Buttermilk fried chicken is my jam, but this pickle brined fried chicken takes it to the next level. Tangy, acidic dill pickle juice adds so much flavor and doubles-down on the tenderizing power of the buttermilk to create the juiciest fried chicken you’ve ever tasted.
How to Store and Reheat
Store leftover pickle brined fried chicken in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating in a 350°F oven on a wire rack set in a baking sheet until warmed through.
How to Make Pickle Brined Fried Chicken Step by Step
Mix the Marinade: In a large bowl, whisk together 2 cups of buttermilk, 1½ cups of dill pickle juice, 1½ tablespoons of hot sauce (if using), and 2 teaspoons of kosher salt. Marinate the Chicken: Add 4 pounds of bone-in chicken breasts, thighs, or drumsticks and mix well to coat each piece. Cover the bowl with plastic wrap and marinate in the refrigerator for 8-12 hours. Prep the Dredging Station: When ready to cook, remove the chicken from the refrigerator. Set a wire rack over a baking sheet. Use a colander to drain the chicken and place each piece of marinated chicken onto the rack. Allow the chicken to come to room temperature. In a shallow bowl, combine 2 cups of all-purpose flour, the remaining 1 teaspoon salt, 2 teaspoons of garlic powder, 2 teaspoons of onion powder, 2 teaspoons of paprika, and 1 teaspoon of black pepper. Dredge the Chicken: Coat all sides of each piece of chicken in the flour mixture. Transfer the breaded chicken back to the wire rack. Repeat the process until all pieces of chicken are breaded. Allow the chicken to rest at room temperature for 30 minutes. Fry the Chicken: Heat oil in a deep fryer to 350°F. Working in batches, add chicken pieces to the hot oil. Fry for 12-15 minutes until golden brown, turning once during cooking. The chicken is done when a thermometer inserted into the thickest portion of the meat reads 165°F.cooking oil Remove the cooked chicken from the oil and place on a paper towel-lined baking sheet. Repeat the process until all pieces of chicken are cooked. Serve the fried chicken with pickles.
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